Three Ways with Savory Bread

This week on IGTV, we’re taking a short break from sweet treats to bring you three delicious savory bread recipes. Each of these recipes brings something a little unique and extraordinary to the table, and our editor-in-chief, @brianharthoffman, will be demonstrating plenty of tips and tricks to help you along the way. We’re starting out the week with French Onion Bread twisted into an elegant wreath. After that are the Pretzel Buns from our May/June 2020 issue, which are great for any sandwich or an elevated hamburger. Then we’ll wrap up with a small-batch recipe for Beer Clover Rolls, titled “Corona Rolls,” that’ll be an excellent addition to any dinner. If you’re interested in learning more about the techniques behind homemade bread and shaping doughs, make sure to tune in to Instagram (@thebakefeed) this week!

These Pretzel Buns have the saltiness and chewiness of your favorite ballpark snack, and we’re bringing that same texture and taste to the table. The buns are first cooked in boiling water on the stovetop and then baked in the oven, and trust us, the end results are worth it! They take sandwiches and burgers fresh from the grill to a whole new level.

This small-batch clover-style roll recipe includes dough infused with Corona® beer for a hint of malty flavor and subtle sweetness that pairs perfectly with roasted garlic, cotija cheese, and cilantro. Achieve the clover shape by placing three dough balls into a muffin cup for a unique presentation.

Bake from Scratch is a bi-monthly publication from Hoffman Media. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more.